How do you think non-acidic foods such as meats and fish are "canned"??
They're loaded into giant pressure cookers for processing.

Julia Altshuler wrote:

> Aurrggh! I don't know if this guy means to be funny or not, but NEVER
> heat any unopened can! In fact, this one should go in the kitchen myths
> thread. I don't know where people got the idea that heating condensed
> milk in the can makes caramel, but it is a bad idea. One of the brands
> has even started printing warnings on the label.
>
> And while I'm at admonitions, why the unrelated cross posts? (I erased
> them.)
>
> --Lia
>
>
> Vox Humana wrote:
>
>> The easy way to make Dulce De Leche is to put an unopened can of
>> sweetened
>> condensed milk into a small pan. Add water to bring it to about 3/4
>> the way
>> up the can. Bring to a boil and simmer for about an hour. Let cool
>> completely before opening. You can turn the can over after 30 minutes.
>> Store in a jar or plastic container. It should keep for a couple of
>> weeks
>> in the refrigerator, maybe more
>>
>> A quicker method is to use a pressure cooker. Cook at pressure for 30
>> minutes -- 45 minutes if you want it darker.
>>
>>
>

Mike Stith wrote:
> How do you think non-acidic foods such as meats and fish are "canned"??
> They're loaded into giant pressure cookers for processing.
>

Yes, but when do they crimp on the lids? I have some old canning books
that deal with using metal cans. I'll look it up tonight, but I think the
lids are crimped after they come out of the autoclave.

Bob

The lids are put on before they're processed.

zxcvbob wrote:
> Mike Stith wrote:
>
>> How do you think non-acidic foods such as meats and fish are
>> "canned"?? They're loaded into giant pressure cookers for processing.
>>
>
> Yes, but when do they crimp on the lids? I have some old canning books
> that deal with using metal cans. I'll look it up tonight, but I think
> the lids are crimped after they come out of the autoclave.
>
> Bob
>